Chocolate Beetroot Dougnuts
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
  • ¾ cups + 1 tbsp kamut or all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp ground flaxseed
  • ½ cup almond milk
  • ⅓ cup coconut sugar
  • 1 tsp apple cider vinegar
  • 3 tbsp olive oil
  • ½ tsp vanilla
  • ½ cup grated beet
Doughnut Topping
  • Chocolate: ½ cup dairy-free chocolate chips, melted
  • Beet Glaze: 3 tbsp beet juice + ⅓ cup icing sugar, whisked together
  1. Preheat oven to 350F. Spray a doughnut pan with no-stick spray and set aside.
  2. In a large mixing bowl, mix together the flour, cocoa, baking powder, baking soda and salt. In a small bowl, mix together the flaxseed, almond milk, coconut sugar, vinegar, olive oil and vanilla. Add the wet ingredients to the dry ingredients and mix until incorporated. Fold in the grated beets.
  3. Spoon the mixture into your doughnut pan and bake for about 8 minutes, or until a toothpick comes out clean. Cool completely.
Doughnut Topping
  1. Spread the melted chocolate on the cooled doughnuts, then drizzle with the beet juice + icing sugar mixture.
  2. Enjoy!
Recipe by Vegan Recipes from Cassie Howard at